Cooking Frequency, Fruit and Vegetable Consumption
Conditions
Brief summary
Recent peer-reviewed research indicates that low-income families are at higher risk for unhealthy dietary intake and associated poor health outcomes. Interventions that teach individuals from low-income families about cooking and healthy eating are warranted to improve overall dietary behaviors. The purpose of this study is to evaluate the impact of the Market to MyPlate Program on participants' reported cooking, shopping, and dietary behaviors using a cluster randomized trial design, where class cohorts are randomly assigned to education with produce allocations, education only, or control conditions. A secondary aim is to collect program feedback and better understand facilitators and barriers to farmer's market use and food waste reduction.
Interventions
BEHAVIORALNutrition and hands on cooking classes for parents and their children
The adults and children will learn how to prepare the fresh produce during an age appropriate, evidence-based, family cooking school. The class will provide participants with a no-cost, low-risk incentive to try new vegetables, and will empower them to build healthier lives through nutrient-rich, locally sourced meals. Participants will also receive nutrition education and information on how they can integrate local produce into their food budget. One of the class sessions will focus solely on how to budget for healthy food, comparison shop, and make the most of their food dollars. Participants will learn how to use their SNAP benefits at local farmers markets.
BEHAVIORALProduce allocations
Participants will also receive a produce allocation from a local farm during each session of the class.
Sponsors
University of Illinois at Urbana-Champaign
Study design
Allocation
RANDOMIZED
Intervention model
PARALLEL
Primary purpose
PREVENTION
Masking
NONE
Eligibility
Sex/Gender
ALL
Healthy volunteers
Yes
Inclusion criteria
* Recruited from SNAP-Ed eligible site (site where the majority of participants are eligible for US food assistance programs) * Must be 18 years or older, or parent of any age with child(ren) to participate in data collection (all ages including children could participate in intervention)
Exclusion criteria
• Participated in an Extension nutrition education program in the last year
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Self-reported vegetable consumption | 7 weeks | Survey asks participants to self-report how frequently they consume fruits and vegetables. |
| self-reported shopping behaviors | 7 weeks | Survey asks participants to self-report how frequently they compare food prices, make shopping lists, and plan meals before grocery shopping. |
| self-reported cooking behaviors | 7 weeks | Survey asks participants to self-report how frequently they cook dinner at home. |
Countries
United States
Outcome results
None listed